Instant Pot Peanut Butter Cheesecake
Are you looking for a simple, creamy peanut butter cheesecake? This is the recipe for you!
Servings: 6
Equipment
- pressure cooker, 7-inch springform pan
Ingredients
- 1 cup crushed oreos
- 3 tablespoons butter melted
- 16 ounces cream cheese softened
- ¾ cup creamy peanut butter You can use crunchy if you prefer
- ¾ cup granulated sugar
- 2 eggs
- 1 ½ teaspoons vanilla
- ¼ cup sour cream
- 1 ½-2 cups peanut butter candy bars chopped for topping.
Ganache
- 8 ounces chocolate chips I used dark chocolate, but use semi sweet or milk chocolate if you prefer.
- ¾ cup heavy cream
Instructions
- Mix oreos and melted butter. Pat into springform pan.
- Mix the cream cheese, peanut butter, eggs, sugar, vanilla, and sour cream together until smooth. Pour over crust.
- Cover the pan carefully with tinfoil.
- Place trivet in instant pot. Add in about ¾ cup water to the bottom of the pan. Set pan carefully on the trivet.
- Secure the lid on the instant pot, set to pressure cook high for 45 minutes. Make sure your lid is sealed.
- Once the cooking time is up, do a quick release. Then, carefully remove the cheesecake.
- Set on a cooling rack, remove the tinfoil, and cool for several hours.
- Then move to the fridge. I like to chill at least 4 hours.
- Now, heat your heavy cream in the microwave until it is really hot, about a minute.
- Pour over the chocolate chips and let it sit about 2-3 minutes. Stir until smooth. If your house is cool, you might need to throw this in the microwave another 30 seconds.
- Spoon the ganache over the peanut butter cheesecake.
- Top with your chopped candy bars.
- This cheesecake will stay good for up to 4 days in the fridge! Once everything has set, wrap in saran wrap.
- Now, sit back and enjoy. You deserve it.